cup thinly sliced pepperoni
medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
cup Prego® Fresh Mushroom Italian Sauce Or Prego® Traditional Italian Sauce
cup pitted black olives, cut in half (optional)
cup rotini (spiral) pasta, cooked and drained
cup shredded mozzarella cheese (about 4 ounces)
Cook the¬†pepperoni and pepper in a 10-inch skillet over medium heat until the pepper is tender-crisp, stirring often.
Stir the¬†sauce and olives, if desired,¬†in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Stir the pasta and mozzarella cheese in the skillet.¬†Serve with¬†grated Parmesan cheese, if desired.